Farro Salad with Endive, Blueberries, Almonds, and Goat Cheese + 5 Summer Salad Links



If you are looking for another go-to summer salad, this is it.  Fresh blueberries and sliced endive come together with toasted almonds and hearty farro to make this not just a salad but a perfect summer meal.  The shallot vinaigrette is bright and compliments the earthy farro and sweet blueberries.  Fresh goat cheese and thinly sliced chives top this salad stunner adding a little creaminess and a bit of zing.  America’s Test Kitchen does it again.  If you haven’t ordered a copy of Vegetables Illustrated I encourage you to do so today!

Farro and Endive Salad with Blueberries, Almonds, and Goat Cheese

Recipe adapted from Cooks Illustrated Vegetables Illustrated

Serves 4 to 6


1+ 1/2 cups cooked farro

Sea salt and pepper

2 tablespoons champagne vinegar

1 tablespoon minced shallot

1 tablespoon minced fresh chives

1 teaspoon Dijon mustard

6 tablespoons extra virgin olive oil

2 heads of Belgian endive, about 4 ounces each, cut in half, cored, and thinly sliced cross-wide

1+1/2 cups blueberries

¾ cup toasted slivered almonds

1 cup crumbled goat cheese


Cook farro according to package instructions.  Drain, rinse with cold water, drain, and set aside.  Toast almonds in a dry pan over low heat until fragrant and light brown.  Set aside.

In a large bowl whisk together vinegar, shallot, chives, mustard, ½ teaspoon kosher salt, and ¼ teaspoon pepper.  Slowly drizzle in the olive oil and continue to whisk.  Add drained farro, endive, blueberries, and almonds.  Toss to combine.  Next, season to taste with sea salt and pepper.  Sprinkle with goat cheese.  Serve and enjoy!  This salad makes excellent leftovers for lunch!

5 Summer Salad Links

Looking for a new Caprese salad to add to your collection?  Check out Brooklyn Supper’s shaved fennel and cherry bing Caprese salad.

Summer screams watermelon.  Why not try it in a salad with a little feta and mint?  Head to One-Pot Recipes blog for this one-pot recipe!

Take advantage of fresh corn season and make Kickass Baker’s avocado corn salad with white balsamic honey reduction.

Fruit salad is a welcome addition to any summer gathering.  Head to Bloglovin’ for a list of 5 fast and fancy fruit salads that are sure to be crowd-pleasers.

Israeli couscous salad with pickled shallots, peas, and feta is a must make every summer.  It’s also one of the most popular recipes on this blog.  Check it out!  I promise it will not disappoint!

Fennel, Orange and Blueberry Salad with Lemon-Ginger Vinaigrette + 5 New Salad Recipes To Try Now!

fobs0017What is healthy? I am still figuring that out. Sure I try to “eat the rainbow.” I eat whole grains and unprocessed foods, but not always. I have a sweet tooth, a really big sweet tooth. I also love pasta, cheese, wine, beer and caffeine. Put a big juicy, cheeseburger in front of me and I’ll eat it, no problem. I don’t diet, but I try to stay balanced.  I like Julia Child’s famous quote “everything in moderation, including moderation.” I don’t deny myself certain foods. If I eat cheeseburger for dinner followed by a brownie one day, I’ll eat healthier meals the next day. I also love to run. Before I got pregnant with N, I ran 20-25 miles a week. 3 weeks ago I gave birth so I am still recovering, but I am getting antsy. I can’t wait to run again. I can’t wait to feel more balanced again.

Since I can’t run to help moderate the oatmeal chocolate chip cookies I inhale daily, I eat fresh fruits and vegetables with every meal. Does it make me healthy? I don’t know, but it makes me feel better about eating cookies. I love a good salad, so when I found a recipe in September’s Bon Appetit for a fennel and orange salad with lemon-ginger vinaigrette, I gave it a shot. I adapted the recipe only slightly by adding raw agave nectar to the vinaigrette and blueberries to the salad. I also used baby kale instead of mustard greens. Bubba is not a fan of mustard greens so I opted for baby kale which has a more subtle flavor. The salad was a success, meaning even Bubba will eat it again! fobs0006I love fennel. It adds a great crunch to salads and I find the licorice flavor addictive.


Skip store-bought croutons and make your own! I don’t usually add croutons to my salads, but this recipe called for them. Simply take a French baguette, slice it thinly and toast at 375 for 8-10 minutes. The little pieces of toasted bread soaked up the dressing perfectly and tasted so fresh!

fobs0025The thinly sliced fennel and toasted baguette slices give this salad a great crunch. The fruit’s soft texture is a nice contrast to the snap of the other ingredients. The baby kale adds subtle flavor to the salad. If you want a pronounced flavor, try kale or mustard greens. The lemon-ginger vinaigrette is bright and refreshing and a nice change from our staple balsamic vinaigrette. I took Bobby Flay’s advice and added a little salt and fresh ground black pepper to the salad before dressing it. Yum!

Fennel, Orange and Blueberry Salad with Lemon-Ginger Vinaigrette

recipe barely adapted from Bon Appetit

Serves 4


1/4 baguette, very thinly sliced

2 tbsp. white wine vinegar

1 tsp. finely grated lemon zest

1 tsp. finely grated orange zest

1/2 tsp. fresh ground black pepper

kosher salt

sea salt

3 tbsp. extra virgin olive oil

a squeeze of raw agave nectar or to taste

2 navel oranges, peeled, pith removed, membranes removed

1 fennel bulb, thinly sliced, plus 1/4 cup of fennel fronds

4 oz. baby kale

1/2 cup fresh blueberries


Pre-heat your oven to 375. Slice the baguette and place it on a baking sheet. Toast for 8-10 minutes. Let cool and break into pieces.

To make the dressing: whisk together, in a large bowl vinegar, lemon, and orange zests, ginger and pepper. Season with kosher salt and whisk in olive oil.

Add the orange slices, blueberries, fennel, fennel fronds, baby kale and croutons to the bowl. Season with sea salt and fresh ground black pepper. Toss to combine. Serve immediately and enjoy!

5 New Salads to Try Now!

I love panzanella. If you like panzanella, celebrate spring with Smitten Kitchen’s recipe for a delicious spring panzanella.

Everyone needs a good caesar salad recipe. If you don’t have one or you want a new recipe, April Broomfield has one for you.

I may need to make this chicken salad with balsamic cilantro dressing next week. Yum!

Weelicious is a great source for healthy, family friendly recipes. Check it out if you haven’t already. My kids may not eat this super food salad, but maybe yours will!

I love Ranch dressing, but I don’t love the calories or the fat. Not Without Salt has a lighter, healthier version of the classic. Give it a shot!